YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Spinach Egg Scramble with Sautéed Mushrooms
Scrambled eggs whisked with cottage cheese and spinach, served with savory sautéed mushrooms and a slice of toasted whole grain bread.
INGREDIENTS
2 Large Eggs
1/4 cup Low-Fat Cottage Cheese
1 cup White Button Mushrooms
1 cup Fresh Baby Spinach
1 teaspoon Extra Virgin Olive Oil
1 slice Whole Wheat Bread
PREPARATION
Slice the mushrooms and roughly chop the fresh spinach.
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the mushrooms to the skillet and sauté until they are golden brown and tender.
Remove the mushrooms from the skillet and set them aside on a plate.
In a small bowl, whisk the eggs and cottage cheese together until the mixture is well combined.
Heat the remaining olive oil in the same skillet and add the chopped spinach, cooking until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Cook the eggs, stirring gently with a spatula, until they are set but still moist and creamy.
Toast the slice of whole wheat bread until it is golden and crisp.
Serve the egg scramble topped with the sautéed mushrooms alongside the toasted bread.